The Indiana Food Code is his bible. He keeps a stack of alcohol swabs in his messenger bag. He washes his hands upwards of 30 times a day.
For anyone else, these habits might seem a little strange. But for Indiana University’s Environmental Health and Safety Specialist Graham McKeen, these quirks just come with the job.
McKeen is one of two specialists responsible for conducting regular inspections at food events and facilities, addressing public and environmental health issues, and planning for public health emergencies.
He works with groups on campus like Residential Programs and Services, IU Athletics, and the greek system.
“It’s definitely an entertaining job,” he says. “You can plan all you want, but something comes up. Like a sewage bust here, bedbugs there. Every day is different.”
McKeen has established a stronger presence among the local food protection industry over the last six years. McKeen and his partner performed 426 inspections in 2010, compared to the 46 total performed in 2004.
A typical inspection begins with McKeen washing his hands – the first time of about six over the course of examining an establishment. Then, he walks throughout the venue, making notes in a mahogany leather-bound notepad.
“I like to think I have eyes in the back of my head,” he explains. “We check the place everywhere, from top to bottom.”
McKeen inspects local establishments based on risk. Low-risk establishments like The Copper Cup are only inspected once a year, because they serve prepackaged food.
High-risk venues like The Tudor Room, are inspected about twice per year because they have on-site preparation, warming and cooling, and raw products.
Some locations are inspected more frequently. McKeen says, “It’s really up to the discretion of the inspector and how they interpret the Food Code.”
McKeen has the Food Code, also known as Title 410 IAC 7-24, memorized. It outlines proper techniques of food storage and preparation, equipment usage, water, plumbing and waste, and poisonous and toxic materials.
McKeen views it as his duty to uphold the Food Code to the best of his ability. He is a strong advocate of food education as well as safety.
“We take an educational training approach,” he says. “There’s a difference between a safety inspector and educator, and we try to be a bit of both. We have the ability to protect people from losing their job, losing a business, losing their reputation, and sometimes, even death.
“We are here to help and protect.”
